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Old 06-27-2009, 07:24 PM
 
Location: Tennessee
16,224 posts, read 23,544,145 times
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I read somewhere, that someone used brown sugar, and ketchup added to the pattys.
Someone else put onions and worcherstire sauce in theirs.
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Old 06-28-2009, 11:53 AM
 
Location: Tennessee
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Aaww....no reponses.
I just googled it. There are so many diffrent ways to make that tasty burger!
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Old 06-28-2009, 11:58 AM
 
3,566 posts, read 4,797,586 times
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I'm always on the lookout for good burger recipes. I just bought the Rachal Ray mag who had a burger of the month. "Pub patties with Horseradish Sauce and Cress". Meh.
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Old 06-28-2009, 12:02 PM
 
Location: Looking East and hoping!
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I use really good, lean, rough ground beef and add nothing-except cheese at the end.
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Old 06-28-2009, 12:13 PM
 
Location: Tennessee
16,224 posts, read 23,544,145 times
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Quote:
Originally Posted by LaceyEx View Post
I use really good, lean, rough ground beef and add nothing-except cheese at the end.
Ya` know...I used lean, ground beef one time, and the burgers were so dry!
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Old 06-28-2009, 12:15 PM
 
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85% Chuck.
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Old 06-28-2009, 12:16 PM
 
Location: Tennessee
16,224 posts, read 23,544,145 times
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Quote:
Originally Posted by Pandamonium View Post
85% Chuck.
K. Maybe mine was a little "Too lean, huh? )
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Old 06-28-2009, 12:34 PM
 
15,824 posts, read 29,074,817 times
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Quote:
Originally Posted by yankeegirl313 View Post
I read somewhere, that someone used brown sugar, and ketchup added to the pattys.
Someone else put onions and worcherstire sauce in theirs.
Howdy Neighbor!

Here is how I make my burgers: I take one pound of ground chuck that is either 80 or 85% lean. I then place in 2 tsp of liquid. You can make that any liquid that you want: A-1, worcestershire sauce, low sodium soy sauce, etc. Then, I add in 3 tsp of seasonings. I buy a local seasoning called Regas (local restaurant) but you can use any other steak type seasoning (montreal, etc.). Depending on the seasoning I then add salt and pepper. So, if I use Regas I then add 1/2 tsp of table salt and either 1/4 to 1/2 tsp of pepper. (we tend to be heavy pepper users). I miss the seasonings together first and then incorporate them into the meat. I gently mix all together in the meat with my hands or a wooden spoon. Patty into 4 burgers. Grill over high heat, flipping once and DO NOT press the patties down; this will cause the juice to escape and leave your burgers dry.

Hope this helps!
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Old 06-28-2009, 12:48 PM
 
Location: Cartersville, Georgia
279 posts, read 854,125 times
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Quote:
Originally Posted by yankeegirl313 View Post
Ya` know...I used lean, ground beef one time, and the burgers were so dry!

I use 93/7 lean ground beef. I cooked them on the grill. Came out perfect! Tender and juicy! The key thing is do not press them. I haven't pressed a hamburger or anything else in a long time. My wife always has me do all of the cooking. I don't mind...
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Old 06-28-2009, 01:19 PM
 
Location: South Carolina
14,774 posts, read 20,795,231 times
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Okay here goes I take one envelope of lipton onion soup mix and two tblsp of ketchup and mix it all together and wallah . Makes an awesome burger .
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